Page:Browne - The Plain Sailing Cook Book.djvu/56

 BROILED LIVER AND BACON


 * MATERIALS

½ pound liver

4 strips bacon

2 tablespoons flour


 * UTENSILS

Knife

Bowl

Frying-pan

Fork

Tablespoon

DIRECTIONS


 * 1) Cut the liver into small cutlets one-half inch thick, place the cutlets in a bowl, cover them with boiling water, and let them stand five minutes.
 * 2) Drain off the water, and remove the skin and veins from the liver.
 * 3) Put the strips of bacon in a hot frying-pan, and after cooking a few minutes place the liver in the pan with the bacon.
 * 4) Turn both liver and bacon often, and broil about five minutes or until well browned.
 * 5) Take the meat from the frying-pan, and mix two tablespoons of flour into the grease in the pan. When well blended, pour a cup of hot water into it, stirring constantly until it thickens and boils.
 * 6) Pour this gravy over the liver and bacon on a platter, or serve the gravy separately in a gravy-bowl.